I have a 1-quart, stainless steel wide mouth thermos. I'll try this for the cooker.
The recipe is for rice and beans.
- 1/2 cup brown rice
- 1/2 cup pinto beans
- 1/4 cup TVP (bacon bits)
- 2 tsp bouillion
- 1 tsp garlic
- 1 tbsp taco powder
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/4 tsp sage
- 2 cups boiling water
Results? Well that didn't work. Crunchy beans and rice.
OK....what I am thinking is that the beans have to be soaked first. Then the mess has to be brought to a boil and dumped into the tempered thermos. I am thinking that just dumping the cold ingredients and hot water together into the thermos at the same time just used a great deal of the heat energy to bring the temp of the ingredients up and the overall heat energy of the system down.
So now I think that I oughta establish the thermal characteristics of the thermos itself.
a) Temper thermos with room temp water for five minutes, then dump in 4 cups of boiling water, measure temperature and wait 8 hours, measure temperature again. Water temp at beginning 200. Water Temp at end =142
b) Temper thermos with boiling water for five minutes, then dump in 4 cups of boiling water, measure temperature and wait 8 hours, measure temperature again. Water Temp at beginning 205. Water Temp at end = 162